Lemon bars are right up there with clean sheets, new house slippers, pastel colored sweatpants, and a fresh bath towel and bath mat. We’re talking high-quality, high-functioning adult indulgences that we have ourselves to thank for.
You feel me feelin’ myself headed into these spring days?
Citrus season always feels like an awakening to spring. These are those days. I’m just starting to see green leaves and flowers bud from under the frost-burnt garden. The days are sneaking towards longer. The sun feels warmer. And I’m sprinkling my baking with lemon and fresh fruit.
I think of Lemon Bars as my everyday way to Lemon Meringue Pie. Much more accessible. Much more snackable. A few perfect bites in the quiet between Zoom work meetings. If
Our version today includes a soft cookie almond flour crust, crumble topping, and fresh raspberries. Let’s!
If you’re looking for a classic gluten-full lemon bar, this is for you: Classic Lemon Bars or you might also love this Meyer Lemon Bar Brulee!
Here’s what you’ll need for these Almond Flour Lemon Bars:
• almond flour. Different from almond meal, flour is finely ground without the almond skin.
• granulated sugar to bring that cookie crisp to the crust and balance to the lemon filling.
• cornstarch to help bind and thicken the crust and filling.
• cold butter to create a crumbly crust.
• a splash of almond extract to add an almond perfume to our crust.
• fresh lemon juice to add all the bright comfort we’re looking for.
• eggs to bind and set the filling.
• salt to balance the sweetness and generally enhance the flavor.
• fresh raspberries because we’re extra and I love baked raspberries.
• and vanilla because we’re baking.
We’ll start by combining all of the dry ingredients for the crust into a medium bowl. Add the butter and splash of almond extract (if you’re going for it) and, with your fingers, break the butter down into bits the size of oat flakes or small peas.
Before and after pictured above so you get the crumbly texture we’re going for.
You have two options here! You can make an extra thick almond crust or you can bake like me and reserve a cup of the crust to sprinkle on top of the lemon bars before they bake.
I love a crumble topping that requires no additional effort. It’s a life bonus and we’ll take all the little bonuses we can get.
Press the crust into a greased and parchment lined pan and set it off to the oven to bake until just set and barely golden around the edges.
While the crust bakes, we’ll quick whisk together the lemon filling.
First we’ll bring out all the lemon flavor we can. In a medium bowl combine sugar and fresh lemon zest. Rub the zest into the sugar releasing the oils creating a fragrant lemon sugar.
Whisk in the cornstarch and salt.
Whisk in the eggs and that splash of vanilla extract.
The filling really is as easy as that!
Pour the filling over the partially baked almond crust (totally fine if the crust is still warm), top with raspberries and that crumble crust we reserved.
Bake until the middle is set. You’ll know because the filling no longer sloshes or jiggles in a wave like motion. The top and edges will be just golden brown but because we’re using almond flour without an egg, don’t expect the top crumble crust to get super golden. Just barely toasty golden around the edges will do it as long as the center is set.
Allow bars to cool to mostly room temperature before serving. I like to chill them for a few hours before slicing. I get much cleaner cuts that way.
Dust with powdered sugar for extra beauty and enjoy with afternoon (or morning, for that matter) coffee.
Almond Flour Lemon Raspberry Bars
A tart and fresh creamy lemon bar with fresh raspberries and a gluten-free almond cookie crust and crumble.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 squares 1x
Ingredients
For the Crust and Topping:
- 3 cups (290 grams) almond flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick, 113 grams) unsalted butter, cold and diced
- A tiny splash of almond extract
For the Filling:
- 1 cup (200 grams) granulated sugar
- 1 teaspoon fresh lemon zest
- 2 1/2 tablespoons (18 grams) cornstarch
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup fresh raspberries
- Powdered sugar for topping
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9×9-inch square baking pan. Line with parchment paper so the flaps hang over two sides (making the bars easier to remove) and lightly grease the parchment.
- Firsts make the crust. In a medium bowl whisk together almond flour, sugar, cornstarch, and salt. Add the cold butter pieces and a tiny splash of almond extract if you’re using it. Use your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter bits are about the size of oat flakes.
- Reserve about 1 cup of the crusts mixture in a small bowl to the side and press the majority of the crust mixture into the bottom of the prepared pan. Use your fingers to press into as even a layer as possible. Bake for 10 minutes until just barely golden brown around the edges.
- While the crust bakes, whisk together the filling. In a medium bowl combine sugar and lemon zest. Use your fingers to work the zest into the sugar until fragrant. Whisk in the the cornstarch and salt. Whisk in the eggs until thick and thoroughly combined. Whisk in the lemon and vanilla.
- Pour the filling over the baked crust (it’s ok if it’s still warm) and top with raspberries and reserved crumble topping. Bake for 18-22 minutes until baked through, they no longer jiggle and the mixture is just golden. Cool to room temperature or close to it. Allow to chill before slicing (I do this for about an hour in the fridge). Dust with powdered sugar before slicing and serving.
- Store bars wrapped at room temperature for up to 4 days.
Photos with my dear Jon Melendez.
Andrea
Joy, thank you so much!
Made these last night and they’re almost gone!
I have celiac and have been trying to cut out sugar as well. I used Lakanta Golden monk fruit sweetener instead of sugar and they are amazing!!
This is the first time I’ve ever commented on a recipe of yours, but certainly not the first time I’ve used your recipes and thought “This girl’s da bomb!”
Thanks again!
★★★★★
Holly
Did you substitute 1:1 for the monk fruit sweetener? I would love to know. Great idea. Thank you in advance.
Richard Tunner
natural lemon juice in the fridge. THEY WERE AMAZING!!! I thought that the crust would have been a little flimRead more about review stating I love this recipe!sy because when I baked it it was still slightly soft to the touch even though it was golden brown on the top. Thanks for sharing!
★★★★★
Amy
These sound amazing! I have a nut allergy so was wondering what other flour would work?
joythebaker
This particular recipe is based in almond flour so another flour would be an entirely other recipe I’m afraid.
Sharon
4. While filling bakes….you mean crust ?
I wish there was a review from someone who actually MADE these!
joythebaker
Thanks for finding my small mistake and the most JUST went up today so I’m sure folks will come through with reviews.
Marlene Brannen
Could these be frozen? Also, calorie count? I know, they’re not low in calories but would love to know so as to plan to include them!
joythebaker
Yes these can be frozen after backing but I have not counted the calories.
Lori
These look delicious. Could I substitue frozen raspberries instead of fresh?
Diane
Lori, I used frozen and it worked out fine. I defrosted them in a colandar (sp?) and patted some of the juice off of them. It came out delicious. :)
Emily
Thank you for this gluten-free almond lemon bars!!! I love tangy lemon bars but they are often hard to make gluten-free. I cannot wait to try these!!!
Yolonda
Your lemon bars are my staple dish to bring to Spring and early Summer dessert. I’m gonna have to switch it up this year with these!
Pam
Oh this recipe is calling to me ~ two of my favorite things ~ lemon and raspberry. I am gluten free and dairy free. Do you think vegan butter would work?
Marla greene
Can you sub potato starch for corn starch? I am thinking about making these for Passover.
Thanks
joythebaker
I’m not sure potato starch would be a strong enough binder though I think tapioca starch would be a good corn substitute.
Seren
I made these with potato starch (instead of corn starch) for Passover and they turned out great. Very nice texture to the custardy lemon filling and not too runny. Also subbed coconut oil for the butter to make them dairy-free and this worked out well. It did impart some coconut flavor but that was surprisingly welcome. Multiple folks asked me for the recipe for the “coconut lemon bars” for next Passover ;)
Thank you Joy! ?
★★★★★
Rose Lamb
I can’t wait to make this!
Leila
The perfect spring recipe! Would this work with an 8×8 pan? I only have 8×8 or 9×13…
joythebaker
This would totally work in an 8×8-inch pan!
Fred
Looks like a great recipe. One issue, though. “While the filling bakes, whisk together the filling. – Shouldn’t it be – While the crust bakes… -? Thanks for the recipe.
Su
That should read The days are sneaking towards longer ??With a heart not question mark.
Su
The days are sneaking towards longer ??